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Department of Animal Sciences


Spring 2024 Course Spotlight

Dec. 14, 2023

Did you know­– About 500 gallons of blood need to pass through the udder to produce one gallon of milk! Learn more about the amazing science behind the mammary system in ANIMSCI 3147 with Dr. Benjamin Enger. ANIMSCI 3147 – Milk Secretion is a 7-week course that runs from February 28th to April 22nd. This in-person course is taught on Mondays and Wednesdays from 3:00-5:05 pm and serves as an introduction to mammary gland anatomy, milk synthesis, and factors affecting mammary health.


ANIMSCI 5090 – Gut Microbiology focuses on the study of the major microorganisms of the gastrointestinal tract of animals and humans, their microbial metabolism and functions, interactions with each other and with hosts, and impact on host nutrition and health. This online course with Dr. Zhongtang Yu runs from January 8th to February 23rd on Tuesdays and Thursdays from 1:00-2:50 pm.


Discover how animal products make it from farm to fork in MEATSCI 3210 – Animal Harvest & Fabrication course for spring semester 2024. This course provides a hands-on application of the procedures involved with food animal harvest, inspection, carcass fabrication and merchandising retail products. Meat Sciences 3210 has a required lab, taught by Dr. Michael Cressman. Dr. Lyda Garcia and Ethan Scheffler. The lab is on Tuesdays and Thursdays from 7:00-10:05 am.


Understanding the underlying environmental impacts in crop-livestock agroecosystems is paramount to the continued success of agriculture businesses, farms and ranches. It also is a key learning outcome of ANIMSCI 5420 – Environmental Impact of Crop-Livestock Systems, taught by Dr. Marilia Chiavegato. The focus for the course will be on specific types of environmental impacts, such as climate change and greenhouse gas emissions, nutrient losses (volatilization and leaching), and soil degradation. Focused on agroecosystems and agricultural processes, ANIMSCI 5420 runs from January 8th to April 22nd. This course is taught in person on Mondays and Wednesdays from 12:40-2:00 pm.